Wise to the Word: Delmonico steak

Wednesday

It’s the beefsteak of many names: the Delmonico, New York strip, shell steak, Kansas City steak, strip steak and sirloin club steak.

It’s the beefsteak of many names: the Delmonico (dehl-MAHN-ih-koh), New York strip, shell steak, Kansas City steak, strip steak and sirloin club steak.

All are the same, beef short loin, thought by many chefs to be the most tender of cuts. It’s the boneless equivalent of a Porterhouse minus the bone and tenderloin. Grilled is the most popular cooking method, followed by broiled and sautéed.

It first was commercially served in 1837 by Delmonico’s, one of New York City’s first restaurants, and continues there today.

The Repository

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